I made a gluten-free version of this recipe...the scones were amazing. I followed the recipe with three changes. First, I used Bob's Red Mill gluten-free flour, which allows for a 1:1 replacement of wheat flour in baking recipes. Gluten provides the 'stickiness' to hold bread products together, so I needed to add xanthum gum to achieve the same cohesion (3/4 tsp per cup of flour for muffins and quick breads like scones). I bought both the gluten-free flour and gum at a local health food store. Second, I used agave nectar as a sugar replacement. I used the amber variety of nectar, but you can use the light or raw varieties as well. The amber variety has a subtle maple-like flavor, the light variety has a neutral mild flavor, and the raw variety has a richer flavor. The nectar to sugar conversion is 1/2 cup of nectar to 1 cup of sugar. I used 1/8 cup of nectar in this recipe, and added it once I sifted the dry ingredients together, but before the butter. Finally, I used non-flavored, unsweetened almond milk in place of traditional milk (1:1 conversion). This was my first time making gluten-free scones, and I was nervous about making the aforementioned substitutes. I was stunned and stoked at how amazing the scones tasted like authentic Scottish scones. My family and I enjoyed the scones with authentic Scottish and English jams I bought in Europe last year. Enjoy and stay hungry, my friends!
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I made a gluten-free version of this recipe...the scones were amazing. I followed the recipe...